Tucked in a quiet alley off Ekkamai is the new wine and preserved-meat venue, The Cured Chamber, where three-fourths of the menu highlights smoked and cured meats meticulously presented as contemporary nibbles.
Brought to you by the people behind Everyday A Friday on Petchaburi Road, this new space welcomes with a rustic vibe hinging on bare brick walls and a stack of firewood sitting in one corner—these elements take you straight to a cabin in the Canadian countryside (the place could have done better with a fireplace, though). A giant curing chamber stores hanging hams and dried meat, moldy cheese and pickles, giving diners a prelude of what to expect on their plates.
Head chef Prawit “Golf” Udompornprasit, who honed his skill at various kitchens in Sydney, rolls out hearty dishes like a cured meat platter (B520/B980) served on a charcuterie board with aged cheese and pickled veggies. The Ibérico ham takes top prize, outshining the other meats with its sumptuously smoky notes. If you can’t get enough, try it with the rigatoni pasta (B440) where it’s mixed into a Mediterranean combo of capers, cherry tomatoes and pine-nut crumbs.
In case smoky cured meats are not your cup of tea, try the foie gras paté (B550) layered with fig jam and morel mushrooms or the tender chargrilled lamb cutlet (B1,300), which is given sweet and refreshing notes with a beetroot purée and mint vinaigrette.
On top of a selection of wines, the restaurant has reasonably priced cocktails (B280) like the Smoldering Chamber (tequila, melon, strawberry, honey, cinnamon and ginger ale), creatively smoked with a cinnamon stick before it’s served.